Seek not to follow in the footsteps of men of old; seek what they sought- Matsuo Basho
All of my life I’ve sought to impress or keep up with society and what others might see as successful. Still to this day I struggle with “needing” that validation, or even just perceiving that I am on the right path or am attaining what I “should” have attained by the age of thirty. After some soul searching, and just taking time for myself, I have come to the realization that as important social influence has and continues to be to me I still have to have that happiness in myself and peace in my soul. Baking and cooking allows me to almost escape myself and gives me that peace I need. It is just an added bonus that after creating something with my hands I am able to share it. (And hopefully it turns out delicious and pretty)
“For is there any practice less selfish, any labor less alienated, any time less wasted, then preparing something delicious and nourishing for the people you love.” –Cooked –Pollan, M.
I have kept this newspaper article that was written about my maternal grandfather since I was young. Having the same feelings towards cooking and baking as he had motivates me to experiment and continue to just simply enjoy the act of creating in the kitchen. My grandfather enjoyed cooking and it was relaxing to him. As he shared all he cooked and baked with friends and family, I try to do the same. He has sadly passed in spring of 1993. A few weekends ago I decided to recreate the recipe of his that made it to print. I decided to share it with my grandmother and my boyfriend. I know this isn’t a dessert like my normal posts but this was an experience close to my heart. So here is my attempt to make Apple Stuffed Pork Loin with cider sauce and wheat dinner rolls.
Wheat Dinner Rolls (24ct)
- 2 Tb. active dry yeast (instant works, too)
- ½ c. warm water
- ½ c. butter, softened
- ¼ c. honey
- 3 eggs
- 1 cup lukewarm buttermilk or milk
- 4-1/2-5 cups whole wheat flour
- 1-1/2 tsp. salt
- Dissolve the yeast in the ½ cup warm water in a glass measure. Set aside.
- Cream the butter and honey in the bowl of a stand mixer with the paddle attachment. Add the eggs and mix, scraping the sides. Add the milk and yeast mixture.
- Add 4-1/2 cups of flour and the salt, mixing until combined. Change to dough hook and knead for 2-3 minutes only, just until no longer tacky, adding a tablespoon or two of flour, if needed.
- Let sit in bowl, covered, to rise for one hour. Turn out onto a floured surface and knead a couple of times, then let rest 3 minutes.
- Divide into 24 equal pieces, shaping each into a ball and placing in a buttered 13×9-inch baking dish with the pieces touching.
- Let rise, covered for 1 hour. (I let it rise loosely covered with plastic wrap. Make sure to watch on and off while it rises, the rolls could expand and just become one big mass of dough)
- Preheat oven to 350 degrees.
- Bake for 20-25 minutes until golden brown.
(Rolls-Adapted from anoregoncottage.com)